Chinese Food
It's a perfect match for sheep's brisket pot. It's actually beancurd.
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Although northerners are experts in mutton, southerners also have a hand in Mutton cooking. This traditional Cantonese dish is stewed with bamboo and mutton. The mutton with skin is selected. It is stewed with column sauce, bean curd sauce and ice sugar. In addition, horseshoe and fried beancurd are added. It can not only neutralize the heat of mutton, but also increase the sweetness of soup. It is very delicious.
Cooking ingredients
Cooking Steps
Step1:Deal with the sheep's brisket. Remove its fishy smell. Put the sliced lamb brisket directly into the hot pot to dry fry. After the fragrance overflows, pour in cold water. Pour in a little white vinegar. Wait for the water to boil again. Boil for another 1-2 minutes. Take out and was
Step2:Heat up the oil in a hot pot. Stir in the red onion, garlic slices and garlic sprouts to give the fragrance. Add the bean paste, Zhuhou sauce and mashed red bean curd sauce. Stir evenly
Step3:Add sugar and orange peel soaked in water in advance, and then pour in lamb belly and peeled horseshoe. Add boiling water but not mutton. Season with salt, soy sauce and oyster sauce. Turn to low heat after boiling. Cover and simmer for about 50 minutes
Step4:During stewing. Treat the beancurd. Heat the oil in the pot to 60%. Fry the dried beancurd until golden. Quickly remove. Soak in warm water for 10 minutes. Until there is no hard cor
Step5:When the mutton is almost stewed, you can put in the beancurd. Turn the heat and cook until the beancurd is soft. Finally, sprinkle the garlic seedling. The steaming, juicy bamboo and mutton brisket pot is ready.
Cooking tips:There are skills in making delicious dishes.
